You are here

Mulligatawny

Meal.Mates's picture
Ingredients
  Butter 30 Gram
  Onions 2 Medium, chopped
  Curry leaves 8
  Curry powder 1 Tablespoon
  Chicken stock/Beef stock 6 Cup (96 tbs)
  Chicken thighs 4 , boned
  Thinly sliced celery 1 Cup (16 tbs)
  Coconut milk 2 Cup (32 tbs)
  Salt To Taste
  Freshly ground pepper To Taste
  Hot cooked rice 2 Cup (32 tbs)
  Lemon slices 4
Directions

Heat the butter in a large saucepan and gently fry the onions until golden. Add the curry leaves and curry powder and fry for a minute longer. Add stock, chicken and celery and simmer for 20 minutes. Remove chicken and dice. Add chicken and coconut milk to soup and bring almost to boiling point again. Taste for seasoning and adjust. Serve with rice and lemon slices. Coconut milk gives a lovely smooth flavor but you can substitute yogurt.
COCONUT MILK: Put 2 cups desiccated coconut into a saucepan with 3 cups water, bring slowly to the boil. Put into a blender and blend at high speed. Strain into a bowl.

Recipe Summary

Cuisine: 
Indian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken
Servings: 
8

Rate It

Your rating: None
4.09375
Average: 4.1 (16 votes)